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–+ servings

Skinny, Mini Mexican Meatball Tostada Appetizers

Skinny, Mini Mexican Meatball Tostada Appetizers

Ingredients
  

Ingredients for Meatballs:

  • 1 egg, I like Eggland’s Best eggs
  • 1 cup onions, finely chopped
  • ¼ cup cornmeal
  • 1 (1 oz) package Lawry’s taco seasoning
  • 2 tablespoons salsa
  • 1 pound extra-lean ground beef or turkey, see shopping tips

Ingredients for Tostadas:

  • 48 Tostitos Baked Scoops, see shopping tips
  • 3 cups romaine lettuce, shredded or chopped fine
  • ½   cup The BEST Skinny Ranch Dressing (3 ingredients) or fat-free sour cream or yogurt
  • ½ cup salsa, I like Pace Medium Chunky Salsa or your favorite

Instructions
 

  • Preheat oven to 425 degrees. Coat a baking pan with nonstick spray. Set aside.
  • In a large bowl, mix together egg, onions, cornmeal, taco seasonings, and salsa. Add beef or turkey and blend well.
  • Using a  measuring tablespoon, scoop 1 level tablespoon for each meatball and roll into a ball. Repeat to make 48 meatballs. Place meatballs on a baking pan. Bake, uncovered, for about 12 minutes, until cooked completely. These can be prepped in advance and reheated before serving. They also freeze well.
  • To assemble each mini tostada: Place 1 tablespoon lettuce in each baked scoop. Drizzle with ½ teaspoon ranch or sour cream.  Add 1 meatball. Drizzle ½ teaspoon salsa on top of each. Repeat to make 48 meatballs.
  • Serve at once.

Nutrition

Serving: 1tostadaCalories: 32kcalCarbohydrates: 3gProtein: 3gFat: 1gSodium: 79mgGreen Smart Points: 1Plus Points: 1